Turmeric is the common name used for the dried rhizome of Curcuma longa L. It is a rich source for natural colorants and useful phytochemical compounds, so that it is used as a spice and herbal in food processing, especially in ready food but it's highly contaminated with pathogenic. Therefore, to find suitable applied methods for preventing contamination with pathogenic microorganisms without affecting quality. The present work introduced comprehensive studies by using different ordinary treatments as thermal treatments. The investigated treatments included control and thermal treatments at 500C for 15 and 30 min. and the irradiation process doses with 5.0 and 10.0 kGy. The treated samples were evaluated with respect to microbiological and chemical analysis. The obtained results proved that the best ability and suitable method is the gamma irradiation at 10.0 kGy process than other treatments due to  reduced microbial contamination through activation the antibacterial activity against selected pathogenic microbes such as Staphylococcus aureus, Klebsiella pneumonia, E. coli and Bacillus subtilus. In addition, the same dose has increased the efficiency of antioxidant activity (49%) than other treatments. It was also; found that there was no change in colorant but the fractionation and identification of phenolic and flavonoids compounds by HPLC analysis proved presence of 56 compounds of phenolic and flavonoids which were affected by tested treatments. Irradiation doses were more affecting to generate new major compounds from minor phenols or flavonoids. The advantages of last compounds were increased antioxidant activity besides increased antibacterial activity against tested pathogenic microbes.